In a large bowl, whisk together 1/2 cup mayonnaise, 1 large egg, 1 tablespoon Dijon mustard, 1 tablespoon Worcestershire sauce, 1 teaspoon Old Bay seasoning, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until smooth.

Gently fold in 1 pound lump crab meat, 1/2 cup of the plain breadcrumbs, 2 finely chopped green onions, 2 tablespoons finely diced red bell pepper, and 2 tablespoons chopped fresh parsley. Be careful not to break up the crab meat too much.

Shape the mixture into about 6 evenly sized patties, approximately 1/2-inch thick. Lightly coat each patty in the remaining 1/2 cup of breadcrumbs.

Place the formed patties on a plate or baking sheet and chill them in the refrigerator for at least 30 minutes to help the cakes hold together during cooking.

Heat 2-3 tablespoons of butter in a large skillet over medium heat. Once the butter is bubbling (but not browning), add the crab cakes without overcrowding the pan. Cook for 3-4 minutes on one side until golden brown, then carefully flip and cook for another 3-4 minutes on the other side.

Serve the crab cakes immediately with lemon wedges for squeezing over top.